Cassava Cake

Name: Cassava Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 800 g Cassava Root (peeled and finely grated); 120 g Desiccated Coconut; 300 ml Coconut Milk; 250 ml Sweetened Condensed Milk; 120 g Brown Sugar; 80 g Unsalted Butter (melted); 2 pcs Egg (beaten); 5 ml Vanilla Extract; 2 g Nutmeg Powder; 2 g Cinnamon Powder; 2 g Allspice Powder; 30 ml Dark Rum; 6 g Baking Powder; 3 g Salt

A rich baked cassava dessert with coconut, warm spice, and a little rum. It bakes into a dense, moist cake with a lightly caramelized top and a fragrant, custardy center.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

638kcal

Calories

Protein

32g

Fat

82g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Cassava Root (peeled and finely grated)
120g
Desiccated Coconut
300ml
Coconut Milk
250ml
Sweetened Condensed Milk
120g
Brown Sugar
80g
Unsalted Butter (melted)
2pcs
Egg (beaten)
5ml
Vanilla Extract
2g
Nutmeg Powder
2g
Cinnamon Powder
2g
Allspice Powder
30ml
Dark Rum
6g
Baking Powder
3g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 180°C (356°F) and lightly grease a baking dish.
02
In a large bowl, mix the cassava root, desiccated coconut, brown sugar, baking powder, salt, nutmeg powder, cinnamon powder, and allspice powder.
03
In a second bowl, whisk together the coconut milk, sweetened condensed milk, unsalted butter, eggs, vanilla extract, and dark rum.
04
Pour the wet mixture into the cassava mixture and stir until everything is evenly combined.
05
Spread the batter into the prepared dish and bake at 180°C (356°F) until deeply golden, fully set, and at least 74°C (165°F) in the center.
06
Cool the cake completely before cutting it into slices for serving.

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